A judicious use of butter and sugar gives this classic German apple pancake--also known as a Dutch baby--less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping--sautéed apples glazed with apple-cider syrup--is wonderful on oatmeal, waffles and frozen yogurt too.

EatingWell Test Kitchen
Source: EatingWell Magazine, September 1997

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Recipe Summary

total:
1 hr 10 mins
Servings:
4
Nutrition Profile:
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Ingredients

Apple topping
Pancake

Directions

Instructions Checklist
  • To prepare topping: Heat butter and oil in a large nonstick skillet over medium heat until melted. Add apples and 3 tablespoons sugar; cook, stirring, until the apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.

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  • Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sautéed apples. Set aside.

  • To prepare pancake: Preheat oven to 400 degrees F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.

  • Whisk eggs, flour, 2 teaspoons sugar and salt in a mixing bowl until smooth. Gradually add milk, whisking until smooth. Pour the batter into the prepared skillet.

  • Bake the pancake for 15 minutes. Reduce oven temperature to 350 degrees ; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)

  • Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners' sugar and cut into wedges. Serve immediately, with the warm apple topping.

Tips

To make ahead: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.

Nutrition Facts

282 calories; protein 8.1g 16% DV; carbohydrates 47.1g 15% DV; exchange other carbs 3; dietary fiber 2g 8% DV; sugars 36.6g; fat 7.6g 12% DV; saturated fat 2.6g 13% DV; cholesterol 146.4mg 49% DV; vitamin a iu 417IU 8% DV; vitamin c 6.2mg 10% DV; folate 20.7mcg 5% DV; calcium 105.6mg 11% DV; iron 1mg 6% DV; magnesium 16.6mg 6% DV; potassium 272.3mg 8% DV; sodium 225.8mg 9% DV; thiamin 0.1mg 8% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/21/2015
Awesome breakfast This is a delicious recipe. I agree with the previous comment use whatever apples are locally grown or whatever is on sale. I added a little nutmeg to the apple mixture as well. Instead of all purpose flour for the pancakes I used organic coconut flour and I used unsweetened almond milk no salt and sugar in the raw. It came out delicious!! Pros: Delicious Cons: Changed a few items Read More
Rating: 5 stars
10/29/2011
This really is a wonderful winter breakfast. Years ago I made this for my children and they truly loved it. Never used Granny Smith apples: used what was locally grown in orchards for the most part. So Macs Gala Empire and cooked apples according to their specific bake times. Also baked them in individual Au gratin cassolets or cazuelas Read More